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2 tablespoons butter, room temperature
1 loaf challah bread, cut into ½-inch thick slices
8 large eggs, beaten well
2 cups whole milk
2 cups heavy cream
¼ cup sugar
1 tablespoon poppy seeds
1 tablespoon finely grated lemon zest
¼ teaspoon kosher salt
1½ cups confectioners’ sugar
5 teaspoons lemon juice
2 cups blueberries
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